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A Danish rye whisky from Stauning, Bastard is made with locally-sourced grains and is distilled in a flame-heated pot still. After three years in Virgin American oak casks, it was transferred to ex-Oro de Oaxaca mezcal casks where it spent six months, before being bottled in August 2020. Aromas of sweet pipe tobacco, smoke, raisins, oranges, oak and oatcakes fill the nose, complemented by notes of vanilla, dried fruit, cinnamon, shortbread and brown sugar throughout the palate.
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Wow! My first foray into Danish whisky, so my reference points are a little wayward, and the addition of the mezcal finish is an extra fly in the fascinating ointment. The nose presents like an Irish whiskey, like a breadier/more biscuity Green Spot. I also get redcurrants. Redcurrants on a cream tea with scones. But a cream tea next to a leather shop. Palate is the breadiness of the nose but like you've just crammed a slice of bread into your nostrils. Sharp notes like nettles are in there, a bit hot, but enjoyably hot. Hot cress. Nice but not the enjoyable experience of the nose. Medium finish that invites more sips.
While we endeavour to provide full and accurate information on our website, there may be occasions where producers have updated their recipe or failed to provide full details of their ingredients and processes. This may affect factors including the product style and allergen information, and we would advise that you always check the label and not solely rely on the information presented here. If you are at all uncertain about a product then please contact our customer service team before purchase.
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